5.0 from 6 votes
Chinese Milky Fish Soup with Tofu (鲫鱼豆腐汤)
This Milky Carp and Tofu Soup (鲫鱼豆腐汤) is a common Chinese recipe for new moms who have just given birth. It is meant to replenish and warm the body, as well as promote lactation. We’re no doctors, but this soup is a traditional Chinese postpartum dish!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 15 mins
Servings: 2
Calories: 551 kcal
Course:
Main Course , Soup
Cuisine:
Chinese
Ingredients
- 1 to 1 1/4 pound whole carp (scaled and cleaned)
- 1/2 teaspoon salt (or to taste)
- 3 tablespoons neutral oil
- 4 lices ginger
- 7 cups boiling water
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon sugar
- 3 dried Chinese red dates (jujubes) pitted and cut in half lengthwise
- 1 tablespoon dried Goji berries
- 1 pound soft tofu (can also use firm tofu; cut the block in half lengthwise, then slice into 1/2-inch thick slices)
- 1/2 teaspoon white pepper (or to taste)
- 1/4 teaspoon sesame oil (optional)
- 2 scallions (finely chopped)
- 1 tablespoon cilantro (chopped)
Instructions
- You can ask your fishmonger to scale and gut your fish, but before you prepare the soup, go over it again to make sure all the scales are removed. Use sharp kitchen shears to cut away any fins, and ensure to remove any black film in the cavity of the carp. Pat the fish dry inside and out with a paper towel, then sprinkle each side with 1/4 teaspoon salt. Marinate for about 30 minutes.
- Preheat a clean, dry wok until it’s lightly smoking. Then add the oil, swirling it around to coat the surface of the wok. Over medium heat, add the ginger and cook for 1 minute, until the ginger slices are browned around the edges. Remove the ginger and set aside.
- Increase the heat to medium-high, and carefully lower the fish into the oil. (Do not move the fish during this pan-frying process.) Tilt the wok so the oil runs the length of the fish to properly crisp it. Cook for about 3 to 5 minutes, until the first side is golden brown. Carefully flip the fish, and cook brown on the other side for another 3-5 minutes.
- Meanwhile, bring 7 cups of water to a boil. Cover and keep at a simmer while you finish pan-frying the fish.
- After the fish is browned on both sides, add the Shaoxing wine around the perimeter of the wok (it will sizzle!). Then add the boiling water and increase the heat to high. Add the sugar, dates, and the ginger back to the wok. Cover, and bring to a boil over high heat. Boil for 10 minutes, covered.
- Uncover the wok, and add the goji berries and tofu. Cover, and simmer for another 10 minutes over medium heat.
- Finally, add the white pepper, sesame oil (if using), scallions, and cilantro. Add additional salt to taste if needed. Serve!
Cup of Yum
Nutrition Information
Calories
551kcal
(28%)
Carbohydrates
18g
(6%)
Protein
62g
(124%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
8g
Cholesterol
187mg
(62%)
Sodium
776mg
(32%)
Potassium
1476mg
(42%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
219IU
(4%)
Vitamin C
7mg
(8%)
Calcium
227mg
(23%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 551
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 18g | 6% |
| Protein | 62g | 124% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 187mg | 62% |
| Sodium | 776mg | 32% |
| Potassium | 1476mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 227mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.